I learned to make this luscious marmalade from a transplanted English lady living in Palm Beach, Florida, who never stopped complaining about not being able to find the ideal thick-skinned Seville oranges in the States and who, consequently, always referred to the confection as “my Southern marmalade.” Temple oranges will suffice, however, and what I usually do is add an extra half teaspoon of blanched, coarse-cut orange rind to each ½-pint jar.
Remove the rind from the oranges, grapefruit, and lemon with a sharp knife, then cut off and discard all the outer white pith. Place half of the rind and half the water in a blender or food processor, chop coarsely, and transfer to a large stainless-steel or enameled saucepan. Repeat the process with the remaining rind and water and add to the saucepan. Add the baking soda, bring to a boil, reduce the heat to moderate, cover, and cook for 10 minutes.
Meanwhile, quarter the fruit and remove all the seeds. Place the fruit in a blender or food processor, cover, and reduce to a purée. Add the purée to the saucepan, cover, and simmer over low heat for 20 minutes.
Transfer the mixture to a large kettle or Dutch oven (not cast-iron), add the sugar, bring to a full rolling boil, and boil hard for 4 minutes, stirring. Remove from the heat, add the pectin, skim any foam from the surface, and stir 5 minutes. Ladle the marmalade into seven
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